- 1
Ingredients
- To Garnish:
- 1 Tbsp Olive Oil
- 2 Tbsp Earth Balance Butter
- 1 Medium Onion, chopped
- 10-12 Medium Carrots, chopped
- 3 Medium Potatoes, chopped
- 6-8 Cups Water
- 4 Bullion Cubes (2 no chicken, 2 veg)
- 1 Tbsp Curry Powder
- 1/2 tsp Ground Cayenne Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Cumin
- 1/4 + tsp Sea Salt
- 1 Cup Tofutti Sour Cream
- Plastic Condiment Squeeze Bottle
- Parsley
Preparation
Step 1
*Preheat medium pot over med-high heat.
*Add oil, butter, onions, potatoes, and carrots – (saute 5 minutes).
*Add 6 cups stock, all spices, and about 1/4 tsp salt to the pot .
*Bring to a boil, cover and cook until carrots are tender – (15-20 minutes).
*Check at 15 minutes, if too much water boiled away add 1-2 additional cups.
*Remove from heat
*Place in food processor in 2 or 3 small batches and puree until smooth
(as you do this, transfer blended soup to a large bowl to make room in processor)
*Return soup to soup pot and place back over low heat.
Put sour cream in squeeze bottle. Ladle soup into bowl. Make a swirl of sour cream in bowl from center out. Drag a toothpick across swirl in an “x” pattern, turn bowl, and repeat “x” pattern.
Place a sprig of parsley in center to complete.